A staple rice dish in Malaysian festivals and is usually made with either rice or glutinous rice. Ketupat and Palas are traditionally simmered and wrapped in coconut leaves where the preparation may take hours. For Lemang, it is delicately roasted in a bamboo tube for 3-4 hours. Now, with innovative development, you can enjoy these aromatic dishes in just 45 minutes. NONA currently offers Ketupat, Ketupat Palas, and Lemang which are made from carefully selected rice and packed with High-Density Polyethylene (HDPE) perforated food-grade plastic, that can withstand heat up to 106°C. Typically served with a rich peanut gravy or a hearty rendang/curry, it can also be used in other traditional dishes like Lontong, Soto, or even fried rice cakes.
